RECIPE OF SOYABEAN MASALA

Soyabean masala is a tasty option for vegetarians to consume protein in their diet as Soya bean is very high in protein content and is an ideal option for vegetarians. In this recipe, I have used soyabean nuggets. This recipe is very tasty and healthy. Serve this dish with roti or paratha.

Ingredients Required-

Soyabean Nuggets- 150 grams

Onion-4 pieces, roughly chopped

Garlic Paste- 2 teaspoon

Ginger Paste- 2 teaspoon

Tomato- 2 pieces, roughly chopped

Capsicum- 1 whole, roughly chopped

Curd- 2 tablespoon

Green Chilli- 4 pieces, chopped

Coriander Leaves- 2 sprigs, finely chopped

Masala-

Salt- To Taste

Turmeric- 1teaspoon

Coriander Powder-2 teaspoon

Cumin Powder-1 teaspoon

Red Chilli Powder-1teaspoon

Garam Masala powder-1teaspoon

Bay Leaves- 2 pieces

Whole Red Chilli- 2 pieces

Green Cardamom -2 pieces

Cinnamon- 2 pieces

Cooking medium-

Oil- 3 tablespoon

Preparation Time:

2 hours (for soaking the soya bean)

15 minutes

Cooking Time:

15 minutes

Method:

Soyabean preparation:

1.  Soak the soyabean nuggets for about 2 hours in lukewarm water. The soyabean nuggets will absorb the water and swell up and will be softened.

Curry Preparation:

1. In a nonstick pan, you will have to add the oil and wait until the oil becomes hot in order to release the flavour of the oil. I have used rice bran oil here. You can use any other cooking oils according to your preference.  Add roughly chopped onions and fry until golden brown in order to form beresta.

2. Take out the fried onion and transfer half of it into a mixer grinder in order to form a gravy base.  Make a paste of this onion and keep it aside. Keep the other half of fried onion aside too.

3. In the same leftover oil, add bay leaves, whole red chilli and whole garam masala(green cardamom and cinnamon) one by one to further flavour the oil.  You should wait until the whole spices splutter and keep the flame in a medium so that the spices do not burn and turn the dish bad.

4. First, add garlic paste and fry so that the rawness of garlic disappears. Then add ginger paste and saute for one minute.

5. After this, add the roughly chopped tomatoes and cook for about 3 minutes in medium flame so that the tomatoes become soft and mushy.

6. Add the powdered spices(turmeric, red chilli, coriander, cumin, salt ), except the garam masala powder to the mixture. You will saute the spice mix for another 2 minutes and keep in mind that they do not burn. and if required, add a little bit of water to the mixture while frying.

7. Add the fried onion, onion paste and curd and saute the mixture for about 2 minutes again in medium flame.

8.Add green chilli and wait for the oil to separate from the sides of the spice mix in order to indicate that the gravy mix is cooked through and after that, add the pre-soaked soyabean nuggets and mix them well.

9. Add the roughly chopped capsicum and mix well. At this stage, add about 1 cup of water and cook in medium flame.

10. At this stage, add one teaspoon garam masala powder and mix well. cook for 2 minutes.

The soyabean masala is ready. garnish it with coriander leaves and serve the dish with roti or paratha.

The post RECIPE OF SOYABEAN MASALA first appeared on BEAUTY AND KITCHEN.

The post RECIPE OF SOYABEAN MASALA appeared first on BEAUTY AND KITCHEN.